I: Read the text and answer the following questions
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, Such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the...
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I: Read the text and answer the following questions
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, Such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the maninstay of making bread.In 1961 the Chorleywood bread process was developed, which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of lower protein grain, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. Recently, domestic bread machines that automate the process of making bread have becom popular
1: According to the passage, what revealed starch residue on rocks used for pounding plants?
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2: How was a primitive form of flatbread most likely made?
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3: When did grains probably become the manistay of making bread?
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4: When was the Chorleywood bread process developed?
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5: Why have domestic bread machines recently become popular?
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1 A
2 B
3 A
4 B
5 A
6 B
7 A
8 B
9 A
10 B